Stuffed Squash Blossoms With Cream Cheese and Bacon

Name: Stuffed Squash Blossoms With Cream Cheese and Bacon
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 5-6 blossoms, 2-3 serving(s)
Ingredients: 5 -6 squash blossoms, washed with stamens removed; 3 tablespoons cream cheese; 1 strip cooked bacon, diced (get the good stuff- wood smoked!); 3 basil leaves, finely diced (large); 1 teaspoon finely diced onions or 1 teaspoon scallion; fresh ground pepper; salt; 2 tablespoons flour; 2 tablespoons cornmeal; 1 egg white; 1 tablespoon water; oil (for frying)

Submitted by beffymaroo

"My own recipe for stuffed deep-fried squash blossoms, adapted from others using cream cheese as the filling base."

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Ready In:: 25mins
Ingredients:: 12
Yields:: 5-6 blossoms
Serves:: 2-3

ingredients

5 -6 squash blossoms, washed with stamens removed
3 tablespoons cream cheese
1 strip cooked bacon, diced (get the good stuff- wood smoked!)
3 basil leaves, finely diced (large)
1 teaspoon finely diced onions or 1 teaspoon scallion
fresh ground pepper
salt
2 tablespoons flour
2 tablespoons cornmeal
1 egg white
1 tablespoon water
oil (for frying)

directions

Put the cream cheese in a bowl to soften for a few minutes before you start.
Combine basil, bacon, salt, pepper, onion, and cream cheese.
Spoon about 1 tsp or a little more of the cream cheese mixture into the blossoms, depending on their size.
Gently twist the ends of the petals together.
Combine flour and cornmeal, with a little salt if you like.
Whisk egg white into water thoroughly.
Dip each blossom into the egg white mixture, keeping petals twisted, then roll it in the flour/cornmeal.
Place filled blossoms in the fridge for 7-10 minutes.
Heat 1-2" oil in a sturdy pot, to about 350 degrees F.
Fry blossoms until golden brown, turning occasionally.
Drain on paper towels and serve!